Ispini Charcuterie launches new cured pork product

Northern Irish producer Ispini Charcuterie has introduced a new innovative cured pork product. 

Based on a family farm in Co Tyrone, the firm has launched a Black Strap Stout and Rum Lomo, created from pork loin from pigs reared on the farm.

The lomo – which is the Spanish word for tenderloin – is cured using juniper and pepper for three weeks, before being hung and dried for a minimum of two months.

Black Strap is a sweet molasses rich in nutrients and minerals, including calcium and manganese, while the stout is sourced from a Co Tyrone craft brewery.

“Black Strap molasses add a robust bitter-sweet taste with undertones coming through of the stout, and a little bit of saltiness on the tongue makes this an unique piece of Irish charcuterie,” said Jonny Cuddy, the entrepreneur behind the business.

The new product is being sold for £5 for a 60g packet.

Ispini Charcuterie also produces fennel salami and chorizo for delis and chefs throughout Northern Ireland. The business takes its name from the Irish word for sausages, Ispini. Established in August 2016, the company is focused on sourcing local ingredients.

Cuddy had the idea to start developing charcuterie to “increase the return from our pigs”.

“I saw an opportunity to revive the tradition of curing meat that had declined in Northern Ireland,” he said. “I also recognised that I needed niche products that would be capable of commanding a premium.”

The businessman has been farming with his father Raymond and brother Robert since he left university. He now looks after 300 sows on the family farm close to the Republic border.

He is being assisted by local chef of Montgomery Food Consulting, Sean Owens. The pair began partnering and developing recipes for salami and chorizo sausages in Montgomery’s kitchen facilities. They have also worked in conjunction with the School of Artisan Foods, at Welbeck in Nottinghamshire, to extend their charcuterie knowledge and skills.

“Northern Ireland has everything we need for great charcuterie, especially an abundance of superb and safe meat,” added Cuddy. “Our meat is produced using the highest animal welfare standards to ensure outstanding flavours and premium quality.”

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